In a large bowl, dissolve the yeast and brown sugar in the warm water, and let sit for 10 minutes.

Stir the salt and oil into the yeast mixture. Mix in half of the flour.

Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a damp cloth.

Let the dough rise until double, this should take about 1 hour.

Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favourite pizza recipe.

Preheat oven to 220 C. If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a tray, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.

Bake pizza in preheated oven for about 15-20 minutes until the cheese and crust are golden brown.

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Reviews and ratingsGlobal ratings:

(4306)

Reviews in English (3187)

I liked the recipe, the crust was more or less soft and crunchy depending on if I left it in the oven + or - from the suggested cooking time. Each of my kids made their own pizza. They helped with measuring the ingredients, making the pizza after rolling the dough.
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04 Jul 2014

Z

by zary125

909

Pretty darn good! If you aren't baking on a pizza stone, you should pre-bake it a little before putting on toppings or the middle will be under-done.
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09 Aug 2002
(Review from Allrecipes US | Canada)

J

by JOYCE

787

Jay thank you so much for an EXCELLENT thick, pan type pizza crust, that was crisp on the outside and chewy/tender on the inside!
The only personal perference additions I did were: I added Italian Seasoning, garlic powder and onion powder along with the salt/oil. And I baked them for 10 minutes prior to adding the toppings in a 12 inch cake pan and 12 inch cast iron skillet, that were both olive oiled WELL, and dusted with yellow cornmeal. They came out of the pan very easy onto the cutting board.
It was easy to make this. Just have to adjust weather and flour consistency to the stickiness of the dough. Some days need less, some days need MUCH more. Adding about a 1/2 cup grated parmasean cheese to the dough is great with the seasonings. I never roll the dough out, I just use my hands and flatten it in the bottom of the pans, working up the sides Also sometimes string cheese rolled in the crust makes the kids happy too.
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20 Nov 2004
(Review from Allrecipes US | Canada)